Not Sponge Bob’s Crabby Patties

What You Need:

 

12 oz of fresh, frozen or canned cooked crabmeat

3/4 C plain bread crumbs

1/2 C red bell pepper, chopped fine

4 green onions, chopped fine (white part only)

3 TBSP mayonnaise

2 tsp Dijon mustard

1/4 tsp hot pepper sauce

1/4 tsp salt

1/8 tsp pepper

Vegetable oil

 

How to Make It:

 

Flake the crabmeat with a fork in a mixing bowl.

Be sure to remove any shell or cartilage.

Add the bread crumbs, red bell pepper and onions.

Toss to combine.

Stir in the mayonnaise, mustard, hot pepper sauce, salt and pepper.

Shape the crab mixture into eight patties about 3/4 inch thick.

Cover the patties with plastic wrap and refrigerate at least 1 hour.

Lightly brush all sides of the crab patties with the vegetable oil.

Heat the grill to high.

Grill the crab patties 8 minutes turning once during grilling time.

Serve with a lemon wedge.

 

Be sure to refrigerate these before cooking. The cold will help to hold the patties together during cooking time.  Use a large spatula to keep from breaking the patties while turning.